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Grilled Bacon Wrapped Stuffed Poblano Peppers
1 tablespoon olive oil, extra light
1 lb. ground Italian sausage
6 -8 poblano peppers
2 (8 ounce) packages cream cheese, room temperature
1/4 cup parmesan cheese, grated
1/4 cup sour cream
8-10 slices bacon
In a large skillet, brown the sausage, breaking it up as it cooks, about 7 minutes. Drain on a paper towel.
Wash peppers. Cut a slit lengthwise on one side of each pepper, and then carve about a quarter inch of pepper out alongside this slit so your fingers can barely fit inches It's a bit tricky, but gently using the flexibility of the pepper and the narrow opening, wash out the seeds and membranes without breaking the pepper, while also providing enough room for the filling.
In a medium bowl, mix the cream cheese, Parmesan, and sour cream until well combined. Stir in the cooled sausage.
Using a small spoon, stuff the peppers with the cream cheese mixture. Wrap each pepper with bacon and secure with skewer by inserting pick into both pepper and bacon to hold. If it doesn't come close to wrapping around, just drape it over the top (where filling is), and secure.
Preheat grill to medium. Brush grates with extra light olive oil. Set peppers on grill. Cover and cook until peppers are tender and bacon is crisp--about 30-45 minutes.
Recipe Adapted from: Vicki Kaye
Photos by: Diane Baker for Canning and Cooking at Home
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